High pressure homogenization and plant protein isolate for the formation of fermented yoghurt-like beverages

Dr. Avi Shpigelman | Biotechnology and Food Engineering


Food and Agriculture

The Technology

Yogurt is a cultured dairy product generated by fermentation of milk inoculated with lactic acid bacteria to form a 3D protein network. Protein content in diary-based yogurt usually range from 4-10% making it a contributing source to the daily protein consumption. The demand for various alternatives to milk-based yogurt is increasing. Yet, plant-based dispersions often suffer from techno-functional limitation such as: poor aqueous solubility, anti-nutritional components, off-flavour, colour, physical instability etc. The new technology includes: (a) Utilization of specific protein isolates (b) A formulation of an emulsion (with the wished oil content) in the presence of a sugar (glucose 5%) to the whished composition using High Pressure Homogenization followed by inoculation with a probiotic culture. (c) fermentation at 40°C for 6-10 h (d) An additional pre-treatment of the protein solution (without the sugar and oil) to decrease particle size and microbial count is possible.


  • Provides a sufficiently stable emulsion for the formation of plant based yogurt
  • Provide the emulsification and the fermentation processes with a “whiter” colour more like the colour of regular diary based

 Applications and Opportunities

  • Plant based, hypoallergenic, protein rich fermented probiotic product that can be made with various protein concentration
  • Inclusion of additional health promoting compounds due to the utilization of high pressure homogenization as a step for emulsion formation.
arrow Business Development Contacts
Motti Koren
Director of Business Development, Life Sciences